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+ servings

Kale Pesto

Giorgia fontana
5 from 1 vote
Prep Time 15 mins
Total Time 15 mins
Course Sauce
Cuisine Italian
Servings 6
Calories 219 kcal


  • 4 oz kale leaves, central stems removed
  • 1/8 cup pine nuts
  • 1/8 cup almonds
  • 1/2 clove garlic
  • 1/4 cup freshly grated Pecorino cheese
  • 1/2 cup extra virgin olive oil, add more if needed
  • Salt, to taste
  • 1 tbsp lemon juice
  • Chili flakes, to taste (optional)


  • Prepare kale leaves removing the central stems.
  • Bring a large pot of unsalted water to a boil and blanch kale leaves for about 5 to 8 minutes.
  • Drain the greens, rinse them under cold water to maintain the color and squeeze out some of the liquid. Be careful to preserve some of the moisture.
  • In a food processor, blend kale leaves, pine nuts, almonds, garlic, and grated cheese.
  • While blending, drizzle the olive oil on top of the other ingredients until you reach the desired consistency. Season with salt, lemon juice and, if you like, some chili flakes.


Calories: 219kcalCarbohydrates: 2gProtein: 3gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 4mgSodium: 61mgPotassium: 112mgFiber: 1gSugar: 0.5gVitamin A: 1906IUVitamin C: 19mgCalcium: 102mgIron: 1mg
Keyword kale pesto
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